New York, photos and emotions

Reliving the seven lessons and two dinners of the sixth edition in the Big Apple in 65 photos

05-10-2015
Group photo at the end of the first of the two Ide

Group photo at the end of the first of the two Identità New York dinners held at Eataly New York’s Birreria. Left to right, Massimo Bottura (Osteria Francescana, Modena), Ugo Alciati (Guido in Serralunga d'Alba, Cuneo), Moreno Cedroni (La Madonnina del Pescatore, Senigallia, Ancona), Andrea Migliaccio of Olivo inside the Capri Palace (Capri, Naples), Alex Piras (Eataly New York) and Vinson Petrillo (Zero George Street Hotel in Charleston). Photo gallery by Serena Serrani and Celestina Ielmoni

Photogallery

In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York
Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York
Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)
Mario Batali, Babbo in New York and much more

The sixth edition of Identità New York, a four-day event with classes and fun, a tribute to Italian cuisine, has ended. We’ve selected 60 photos including those from the two dinners in the Birreria, on the last floor of Eataly, on Fifth Avenue.

These are the articles with all the content of the six lessons held inside Eataly New York’s Scuola (and the subject of each lesson).

Andrea Migliaccio and Tony Mantuano (tomato)

Moreno Cedroni and Mario Batali (extra virgin olive oil)

Massimo Bottura and Michael White (bread)

Carlo Cracco and Jonathan Benno (egg)

Ugo Alciati and Marc Vetri (milk)

Davide Scabin and Fortunato Nicotra (pasta)

Vito Mollica and Rita Sodi (beans)


Sections

Primo piano

The events you cannot miss and all the news of topical interest from the food planet


Photogallery

In the photo with Paolo Marchi, Vince Gerasole, from Cbs 2 Chicago, the very affable presenter of the seven cooking classes at Identità New York
Carlo Cracco, restaurant Cracco in Milan and Jonathan Benno, restaurant Lincoln in New York
Carnaroli creamed with Grana Padano 24 months with 3 sauces: pumpkin, ricotta and anchovies, risotto made lighter during the lesson held by Ugo Alciati, chef at Guido in Serralunga d'Alba (Torino)
Mario Batali, Babbo in New York and much more
Tortellini with caprino cheese, with orange zest and fennel pollen by Mario Batali
The salmon terrine by Jonathan Benno, Lincoln, New York
The welcome toast at the dinners at Birreria was with Franciacorta Berlucchi, also present during the lessons
Vito Mollica, a great revelation at Identità New York 6
The four protagonists of the second dinner at Birreria: Riccardo Orfino of Eataly, Domenico Di Clemente of Palagio in Florence, his chef Vito Mollica and Iacopo Zambarbieri of Identità Golose
Mark Ladner, Del Posto restaurant, New York
Riccardo Felicetti, Monograno Felicetti, and his favourite tagliatelle, the ones made by Davide Scabin, with Bolognese sauce